Pin This I threw this salad together on a gray January afternoon when I needed something bright on the table. The blueberries were shockingly sweet for winter, and the goat cheese fell apart in soft, tangy clouds. My sister took one bite and asked if I'd been hiding this recipe from her on purpose.
I made this for a friend who was recovering from a long week, and she sat at my kitchen counter in silence, just eating. When she finally looked up, she said it tasted like care. I've been making it ever since whenever I want a meal that feels both nourishing and celebratory.
Ingredients
- Boneless, skinless chicken breasts: I like to pound them gently so they cook evenly and stay tender, not rubbery.
- Olive oil: Use it twice, once to sear the chicken and again in the dressing for that fruity, peppery backbone.
- Mixed greens: Arugula adds a peppery bite, spinach brings softness, and baby kale gives structure.
- Fresh blueberries: They burst with juice and balance the richness of the cheese.
- Red onion: Slice it as thin as you can, the sharpness mellows under the dressing.
- Walnuts: Toast them for a minute in a dry pan if you have time, it wakes up their flavor.
- Goat cheese: Crumble it with your fingers, let it fall in uneven pieces.
- Balsamic vinegar: The real stuff makes a difference, look for one that's slightly thick and sweet.
- Honey: It softens the acid and ties the dressing together.
- Dijon mustard: Just a teaspoon gives the dressing body and a quiet heat.
- Balsamic glaze: This is the final drizzle that makes the plate look like you meant it.
Instructions
- Sear the Chicken:
- Heat your pan until it's almost smoking, then lay the chicken down gently. Let it sit undisturbed for six or seven minutes so it gets a golden crust. Flip it once, cook through, then let it rest so the juices settle back in.
- Whisk the Dressing:
- In a small bowl, combine olive oil, balsamic vinegar, honey, mustard, salt, and pepper. Whisk hard until it thickens and emulsifies into something glossy.
- Build the Salad:
- Spread the greens across a big platter or divide them onto plates. Scatter the blueberries, onion, walnuts, and goat cheese over the top like you're decorating something you care about.
- Slice and Arrange:
- Cut the chicken into thin slices on the bias. Lay them over the salad in a loose fan.
- Dress and Glaze:
- Drizzle the dressing all over, then finish with the balsamic glaze in thin, dark ribbons. Serve it right away while everything is still cool and crisp.
Pin This The first time I served this at a dinner party, someone asked for the recipe before they'd even finished their plate. I realized then that a good salad isn't just filler, it can be the main event if you let it.
How to Store and Reheat
Keep the chicken, greens, and toppings separate in the fridge if you're prepping ahead. The chicken will last three days, and the greens stay crisp if you store them in a dry container with a paper towel. Dress everything fresh when you're ready to eat, never in advance.
Ways to Make It Your Own
Swap the blueberries for sliced strawberries or dried cranberries depending on the season. If you're not a goat cheese person, feta or blue cheese both work beautifully. You can also skip the chicken entirely and add grilled shrimp or roasted chickpeas for a different kind of protein.
What to Serve Alongside
This salad is filling enough to stand alone, but it pairs well with a crusty baguette or a simple soup. I like it with a glass of cold Sauvignon Blanc or sparkling water with lemon.
- A warm roll with butter balances the bright acidity of the dressing.
- Roasted sweet potato wedges add a hint of sweetness and make it more filling.
- If you're serving a crowd, double the recipe and present it on a wide, shallow platter.
Pin This This salad has become my answer to winter blahs and last minute guests alike. It's proof that something simple, made with attention, can feel like a gift.
Recipe FAQ
- → What type of chicken is best for this dish?
Boneless, skinless chicken breasts are ideal, providing lean protein that grills evenly and pairs well with the fruity and creamy flavors.
- → Can the walnuts be substituted?
Yes, pecans can be used instead for a slightly different nutty crunch without overpowering the other ingredients.
- → How is the balsamic glaze used in the dish?
The balsamic glaze is drizzled on top to add a tangy sweetness that complements the blueberries and goat cheese beautifully.
- → Is there a suggested marinade to enhance the chicken's flavor?
Marinating chicken in olive oil, lemon juice, and herbs for 30 minutes adds extra depth and tenderness before grilling.
- → What greens work best as the salad base?
A mix of arugula, spinach, and baby kale creates a fresh, slightly peppery base that contrasts nicely with sweet and creamy components.
- → Are there any allergy considerations?
This dish contains dairy from goat cheese and tree nuts from walnuts. Check balsamic glaze for gluten if sensitive.